Vegan Stuffed Shells with Ricotta
These vegan stuffed shells with ricotta are a comforting, dairy-free twist on the classic Italian dish, yet just as rich, cozy, and crave-worthy as the original. Featuring velvety cashew-tofu ricotta blended with tender spinach, lemon, and bright Italian herbs, each pasta shell is stuffed to perfection and baked in savoury marinara sauce until warm and bubbly. It’s the ultimate comfort-food dish for Thanksgiving and Christmas dinners, packed with flavour and loved by vegans and non-vegans alike.
Protein Packed Vegan Recipes
Vegan Marry Me Pasta
Seared Pepper Pasta
Crispy Tofu Salad with Pineapple Ginger Dressing
Why You’ll Love This Vegan Stuffed Shells Recipe
Meatless and Dairy-Free – Instead of meat, whole milk, and dairy cheese, these pasta shells are stuffed with high-protein, homemade vegan ricotta made with cashews, extra-firm tofu, nutritional yeast, and plant-based milk. Cashews and tofu blend into a silky, protein-packed ricotta that rivals any cheese-based ricotta. So much so that even dairy lovers are shocked when they learn it’s entirely vegan.
Comfort Food with Nutrients – Craving the cozy comfort of baked pasta without extra carbs? These vegan stuffed shells with cashew ricotta pack all the nutrients your body needs. Spinach adds a generous boost of leafy greens, tofu and cashews pack in plant-based protein, and nutritional yeast contributes B vitamins and savoury depth. A hearty, scrumptious meal that leaves you satisfied—but never weighed down.
Creamy, Cheesy Yet Vegan Ricotta Filling – Cashews and tofu blend beautifully to mimic the soft, rich texture of traditional cheese, while Italian herbs and nutritional yeast add a nutty, tangy, subtly cheesy flavour that keeps everyone coming back for seconds. I’ve served this dish to countless guests, and almost no one ever realizes the filling is dairy-free!
Family- and Kid-Friendly – Thanks to its bold, beautiful visual appeal and gooey, cheesy filling, both grown-ups and kids love it! They’re a perfect choice for holiday gatherings, Christmas dinners, potlucks, and family meals where you want something comforting and impressive that everyone can enjoy.
Freezer & Meal Prep Friendly – Whether you want to bake now and freeze for later or assemble the dish a day in advance and bake the next day, these shells are incredibly meal-prep friendly. It’s a flexible, time-saving recipe that fits effortlessly into busy schedules.
How to Make Vegan Stuffed Shells with Ricotta
- Cook Pasta Shells
Bring a large pot of salted water to a boil and cook your jumbo pasta shells according to the package instructions (about 9 minutes works well). Drain the shells and set them aside to cool slightly.
- Prepare the Vegan Ricotta
In a high-speed blender, combine the raw cashews, extra-firm tofu, nutritional yeast, lemon juice, plant-based milk, salt, Italian seasoning, and garlic. Blend until the mixture becomes completely smooth, creamy, and thick.
Start with 1 cup of plant milk and add a little more if needed to reach the perfect ricotta-like consistency. Taste and adjust the lemon or salt to your liking, then fold in the thawed, well-drained spinach.
- Prepare the Baking Dish
Spread 1 cup of marinara sauce evenly over the bottom of a large baking dish (around 14×8 inches). This helps prevent sticking and adds extra moisture and flavour.
- Fill the Shells
Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the vegan ricotta filling. Place the stuffed shells in the prepared baking dish in neat rows, fitting them snugly together.
- Add More Sauce and Cheese
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring each is generously coated. Sprinkle vegan parmesan or mozzarella on top for a cheesy, melty finish.
- Bake to Perfection
Bake at 350°F (175°C) for 25–30 minutes, or until the sauce is bubbly and the cheese is melted.
- Garnish and Serve
Finish with fresh basil or your favourite herbs. Serve warm and enjoy a cozy, satisfying vegan dinner!
Recipe Tips for Vegan Stuffed Shells
Make It Soy-Free: Swap the tofu with a soy based tofu such as fave bean tofu. Or skip the tofu all together and replace it with an equal amount of soaked cashews, sunflower seeds, or a blend of both. Use soy-free plant milk such as oat, almond, or coconut milk.
Make It Nut-Free: Replace cashews with sunflower seeds (soak them first for best texture) and use oat or soy milk. Sunflower seeds create a beautifully creamy, cheese-like base without any nuts.
Go Gluten-Free: Use gluten-free jumbo shells made from ingredients such as brown rice or corn. They hold up wonderfully and keep the dish accessible to gluten-sensitive eaters.
Don’t Overcook the Pasta: Keep the shells slightly al dente. Softer shells may collapse when you fill them, while firmer ones hold their shape well.
Make It Extra Cheesy: To make extra cheesy stuffed shells, stir in extra nutritional yeast to the ricotta or sprinkle on additional vegan mozzarella.
Bake Covered for Softer Shells: Cover the dish with foil for the first 15–20 minutes to prevent the shells from drying out. Remove the foil for the last 10 minutes for some light browning.
More Vegan Recipes You’ll Love
Pink Pesto Beetroot Pasta
Green Goddess Pasta
Kale Pesto Pasta
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Vegan Stuffed Shells with Ricotta
Ingredients
- 340 grams jumbo pasta shells
- 3 cups marinara sauce
Vegan Ricotta
- 1.5 cups raw cashews
- 1 block extra-firm tofu
- ¾ cup nutritional yeast
- Juice of 1.5 – 2 large lemons
- 1 cup + 2 tbsp soy milk
- 1-1.5 teaspoons salt to taste
- 2 tsp Italian seasoning
- 1 clove garlic
- 300 grams chopped frozen spinach thawed
Toppings
- ½ cup Shredded Vegan Parm
- Fresh basil
Instructions
- Boil a large pot of water, then cook your jumbo pasta shells according to the package directions. I cooked mine for 9 minutes. There will be a few shells left over, but that is okay because some may break during cooking.
- Make your cashew ricotta in a large high-speed blender like a Vitamix. Add all ingredients and blend until smooth. Start with 1 cup of plant milk and add more as needed until completely smooth. Adjust lemon and salt to taste.
- If you do not have a high speed blender you may want to first soak your cashews in boiling water for 15 minutes to soften. If doing so, just be sure to reduce the amount of liquid.
- Add 1 cup of marinara to the bottom of a large baking dish (mine was 14×8) and spread it evenly over the bottom.
- Stuff your jumbo shells with about 2 tbsp of ricotta per shell, then place them inside your baking dish.
- Drizzle the remaining 2 cups of marinara sauce over, then sprinkle on some vegan parmesan or mozzarella.
- Bake at 350°F for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
- Serve with fresh basil or other fresh herbs.